Serves 6
60 min
Paula Deen's Southern Baked Beans
Recipe GLPR16bebfbe6d24c7
A classic Southern comfort dish featuring tender pork and beans baked with smoky bacon, sweet maple syrup, and brown sugar, balanced with tangy mustard, ketchup, and fresh lemon juice. This hearty casserole is perfect as a main course or side dish for any gathering.
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Ingredients
1/2 lb. bacon strips
1 large onion, diced
2 cans pork and beans (15 oz each)
3 tbsp. yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
1/4 cup ketchup
1 tbsp. lemon juice
Directions
Preheat your oven to 350°F. Line a baking sheet with foil and arrange bacon strips in a single layer. Bake for 10 to 12 minutes until the bacon is crispy and cooked through. Remove from the oven and let cool slightly, then chop into bite-sized pieces. Reserve any bacon drippings.
Heat a large oven-safe skillet or baking dish over medium heat and add the reserved bacon drippings. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes softened and begins to turn golden.
Drain the two cans of pork and beans and add them to the skillet with the sautéed onion. Stir to combine.
In a small bowl, whisk together the yellow mustard, maple syrup, brown sugar, ketchup, and lemon juice until well blended and smooth.
Pour the sauce mixture over the beans and onions. Stir well to coat everything evenly. Fold in the cooked bacon pieces.
Bake uncovered in the preheated 350°F oven for 30 to 35 minutes. The beans should bubble gently around the edges and the mixture should be hot throughout. Stir once halfway through baking if desired.
Remove from the oven and let rest for a few minutes before serving. The beans will continue to thicken slightly as they cool.
